Stuffed Delicata Squash

Stuffed Delicata Squash

Olivia

"This delicious fall recipe combines the savory and sweet for a dish that warms the soul. I first made it after receiving some delicata squash from a friend's farm. I never knew squash could be so good!"
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Ingredients

1 h servings 282 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush inside surface of delicata squash halves with about 1 teaspoon olive oil; place on a baking sheet.
  3. Bake in the preheated oven until tender when pierced with a fork, about 30 minutes.
  4. Heat remaining 1 teaspoon olive oil in a skillet over medium heat; cook and stir apples and onion until onion is translucent, about 5 minutes. Stir garlic, rosemary, and cinnamon into apple mixture; season with salt and pepper. Reduce heat to low; continue to cook, stirring occasionally, until apples are tender, about 5 minutes.
  5. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain bacon slices on paper towels.
  6. Fill delicata halves with apple mixture; crumble bacon and goat cheese over apple mixture.

Reviews

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Yummy stuff... Fall on a plate. I made everything in advance then assembled and reheated in oven for about 20 minutes @ 350. Only sub I made was dried rosemary.

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